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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Raspberry and Oreo Cookie Mousse Cake


ingredients

  • 300g crushed Oreo cookies.
  • 500g heavy cream (35% fat).
  • 150g powdered sugar.
  • 5 sheets neutral gelatin.
  • two tablespoons milk.

for the base:

  • 300g crushed Oreo cookies.
  • 200g butter at room temperature.

for the raspberry puree:

  • 500g fresh or frozen raspberries.
  • 150g sugar.
  • 2 tablespoons lemon juice.
  • 6 sheets neutral gelatin.

for the chocolate leaves:

  • 80g grated white chocolate.
  • 1 tablespoon butter.
  • natural rose leaves.

you'll also need:

  • a 24cm diameter ring mold.
 

preparation

To make the chocolate leaves: Melt the chocolate and butter together in a double boiler.
Wash the natural leaves and pat them dry.
Paint them with the chocolate using a small silicone brush, coating the side where the veins are most pronounced — that's the underside of the leaf.
Let them cool in the refrigerator, and once the chocolate is completely cold, apply a second coat.
When the chocolate is cold again, carefully peel away the natural leaf. Set aside.

To make the cake base: Crush the Oreo cookies and mix them with the butter. If you want a thicker base, add more cookies and butter.
Once everything is well combined, press the mixture into the mold, placing it directly on the serving tray where you'll finish the cake.
Press it down firmly so you get a nice smooth base. Refrigerate.

To make the mousse: Soak the gelatin sheets in cold water.
Separately, whip the cream with the powdered sugar.
Fold in the crushed cookies.
Heat the milk and dissolve the gelatin in it. Wait until it's not too hot (you don't want it to deflate your whipped cream), then mix everything together.

Pour it into the mold over the cookie base, smooth it out, and refrigerate for at least an hour.
To make the raspberry topping: Puree the raspberries with the sugar and lemon juice.
Stir in the dissolved gelatin and strain this puree through a fine-mesh sieve.
Pour the puree over the mousse and refrigerate for at least two hours.
Once it's completely set, remove from the mold and decorate with whole raspberries and the chocolate leaves.
I hope you enjoy it!

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